Commonly served as a meal accompaniment (eaten plain or with butter), or else – cut transversely and with a filling placed between the two halves – used to make sandwiches similar to those produced using slices of bread.

A bread roll filled with elements of a traditional fry-up, designed to be eaten on the way to school or work. It can be purchased at a wide variety of petrol stations, local newsagents, supermarkets, and eateries throughout Ireland.

A New England regional variety of sandwich roll, sandwiches made with bulkie rolls are very common in New England-area delicatessens, restaurants, and institutional food services. Bulkie rolls are larger and firmer than hamburger buns.

A snack food similar to Welsh rarebit, but created by covering a slice of bread in a prepared filling consisting mainly of grated or sliced cheese, and then rolling it into a tube shape before toasting.

A croissant is a crescent-shaped puff pastry. Pillsbury Crescents is a type of premade puff pastry dough made by The Pillsbury Company and invented in the United States in the 1960's. Crescent rolls also refers to the material that comprises Poppin' Fresh, the Pillsbury Doughboy.

Farsu magru, also spelled as farsumagru, and also referred to as farsumauru, falsomagro and falsumagru, is a traditional meat roll dish in Sicilian cuisine that dates to the 13th century.[10][11] Farsu magru is available in many areas of Sicily, but some only serve it for special occasions.[11][12][13] This roast is prepared mainly in rural regions in the interior of the island. Farsu magru means " false lean", which has been attributed to the amounts of meat used in the dish, and also to the lean, low-fat nature of the meats typically used.

Also called a "Vienna roll" or a "hard roll," it is a type of bread roll, invented in Vienna, and thought to have been named to honor Emperor Franz Joseph. It is a typically crusty round roll made from wheat flour, barm, malt, water and salt, with the top side usually divided in a rotationally symmetric pattern of five segments, separated by curved superficial cuts radiating from the centre outwards or folded in a series of overlapping lobes.

A street-food, its original form was a kati kabab enclosed in a paratha, but over the years many variants have evolved all of which now go under the generic name of Kati Roll. Today, pretty much any filling rolled up in any kind of Indian flatbread is called a kati roll. The Kati Roll is said to have started its life from the Nizam Restaurant in Kolkata, a popular eatery founded in 1932 that sold kebabs and parathas and other Mughlai food in the heart of Kolkata.

Khao phan khai muan (Thai script: ข้าวพันไข่ม้วน): Rolled khao phan with egg. Khao phan is somewhat similar to the northern Lao dish called nem khao and the northern Vietnamese dish called banh cuon. In Thailand this dish is only found in Uttaradit province.

A traditional lobster roll is a sandwich filled with lobster meat soaked in butter and served on a steamed hot dog bun or similar roll, so that the opening is on the top rather than on the side. There are variations of this sandwich made in other parts of New England, which may contain diced celery or scallion, and mayonnaise.

Pizza Rolls are a frozen food product created by food industry entrepreneur Jeno Paulucci, who specialized in frozen Chinese food, in 1951.[15] After Jeno's sold the brand in 1985, it was acquired by Pillsbury which owned Totino's pizza.[16] In 1993, Jeno's Pizza Rolls were rebranded as Totino's Pizza Rolls. They are considered a finger food snack.[17]

Read as ri-so-les, this filling snack is a thin pancake wrapped around savory fillings. Sohun, vegetable mixture, some also add smoked beef, mayonnaise, or egg. It is then covered in egg and panko then fried.

A dish of filled rolled meat or pastry, which can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term roulade originates from the French word "rouler", meaning "to roll".[18] However, the term may be used in its generic sense to describe any filled rolled dish,[citation needed] such as those found in Makizushi.[citation needed]

A typical Danish type of head cheese typically made with pork belly that is flattened out and is spread with herbs and seasoning (salt, pepper, allspice) chopped onions and in some variants also parsley), and then rolled up.

A type of sponge cake roll in which a thin cake layer is made of flour, eggs, and sugar and baked in a very shallow rectangular baking pan, upon which the cake is spread with jam or buttercream, rolled up, and served in round cross-sectional slices.